Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages
Abstract
The aim of this study was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fat type (selected pork back fats having a low and high degree of saturation), and cooking temperature (60 and 70 °C) on the microstructural and macroscopic properties (water and fat binding, texture, and pH) of cooked sausages. In sausages prepared with the most saturated pork back fat, the emulsion stability significantly decreased...
Paper Details
Title
Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages
Published Date
Oct 2, 2018
Volume
12
Issue
1
Pages
16 - 26
Citation AnalysisPro
You’ll need to upgrade your plan to Pro
Looking to understand the true influence of a researcher’s work across journals & affiliations?
- Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
- Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.
Notes
History